A simple pasta salad with loads of flavor, and hearty enough to stand in as a main dish. The perfect potluck salad - or stick some in a mason jar for an easy portable lunch!
Ingredients
1 1/2cupsdry orzo pasta
115-ounce can chickpeas (also known as garbanzo beans), drained and rinsed
1/2medium red oniondiced
1/4cupdrained capers
1/2cupsliced pitted kalamata olives
1/4cupgood extra virgin olive oil
3tablespoonsred wine vinegar
2tablespoonsfreshly squeezed lemon juice
1teaspoonhoneyor agave syrup*
2tablespoonsdiced fresh parsley
1/2teaspoondried oregano
1teaspoonkosher salt + more to taste
1/2teaspoonfreshly ground black pepper + more to taste
Instructions
Cook orzo according to package instructions. I like to salt the heck out of the water - once it tastes like ocean water, you're there!
Drain orzo and let cool.
Add orzo to a medium mixing bowl along with the remaining ingredients. Mix well. Yep, that easy! Taste and add additional salt and pepper if desired.
Transfer to a serving bowl and, well, serve!
Keeps in a sealed container in the refrigerator for about 4 days.